NGHIÊN CỨU CẢI TIẾN QUY TRÌNH PHÂN TÍCH VITAMIN C BẰNG PHƯƠNG PHÁP HPLC-UV

Tóm tắt

This study mentioned some improvements of the Vitamin C analysis method by HPLC-UV. Vitamin C
was extracted from the sample with Trichloroacetic acid (TCA), then L-Cysteine was added as a
protective agent. LOD and LOQ achieved were 1.0 and 3.0, and linearity was observed from 0.05 to
100 mg/L. The relative standard deviation (RSD) values of the inter-assay precisions of the method
were below 4.9%%. The accuracy ranged from 93.12 to 103.91%. The recovery of the method was from
78 to 99%. The method showed that linearity, precision, accuracy, sensitivity, and stability required to
quantify Vitamin C in the real sample. This method has been applied to analyze the content of Vitamin
C in fruit samples (guava, orange, mango, banana), milk (raw milk powder, pasteurized milk). Vitamin
C content in guava was from 413-1165 mg/kg, 194 ÷ 321 mg/kg for oranges; 29 ÷ 119 mg/kg for
banana, 429 mg/kg for powdered milk, 5.1 ÷ 92.5 mg/kg with pasteurized and pasteurized milk.